Easiest Way to Make Ultimate Greek Orzo with chicken and kale

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Greek Orzo with chicken and kale. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Greek Orzo with chicken and kale, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek Orzo with chicken and kale delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Greek Orzo with chicken and kale using 20 ingredients and 6 steps. Here is how you can achieve that.

Orzo is one of my favourites because it feels lighter than risotto rice but still gives that creamy texture. This recipe is a combination of a sharp, creamy risotto, and a sweet, rich, tomatoey pasta sauce. #comfortfood

Ingredients and spices that need to be Make ready to make Greek Orzo with chicken and kale:

1. Chicken
2. 5-6 boneless chicken thighs
3. 2-3 cloves garlic crushed to a paste
4. 1 tsp chilli flakes
5. 1 tbsp olive oil
6. 2 tsp oregano
7. Orzo
8. 1 onion finely chopped
9. 2 cloves garlic, crushed
10. 1 red pepper, chopped
11. A few handfuls of kale
12. 6-8 stalks flat leaf parsley - stalks and leaves separated
13. 1 tsp chilli flakes
14. 2 tsp oregano
15. 200 g orzo
16. 600 ml veg stock
17. 1 tin chopped tomatoes
18. 3 tbsp tomato purée
19. 1 handful feta
20. Half a lemon

Steps to make to make Greek Orzo with chicken and kale

1. Prep the chicken by placing the thighs in an oven proof dish- mix the garlic, chilli, oregano, oil and seasoning and coat the chicken. Cover with foil and bake at 180 degrees for 15 minutes. Remove the foil. Turnover the chicken and bake open for another 5 minutes.
2. Heat some oil in an ovenproof skillet. Fry off the onions until soft.
3. Add the garlic, pepper, kale, chopped parsley stalks and seasoning and fry for 3-4 minutes until starting to soften. Meanwhile, remove the chicken from the oven and chop into small pieces.
4. Add the orzo, tomato purée, tinned tomatoes, chicken and veg stock. Mix well.
5. Sprinkle the feta on the top and bake covered in the oven at 180 degrees for 12 - 15 minutes.
6. Remove from the oven, sprinkle the parsley leaves and a squeeze of lemon. Serve with a green salad.

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